Chicken with Spinach and Feta
recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
also does his own recipe Newsletter
so if you would like to subscribe to it then click
recipe is very Greek and another great way to
bunch (about 500g/1lb) English Spinach
75g Feta Cheese, crumbled
4 single Chicken Breast Fillets
1 tablespoon olive oil
1/3 cup (80ml) cream
2 tablespoons chopped fresh Parsley
60g (2oz) butter
2 tablespoons plain flour
1 cup (250ml/8 fl.oz) chicken stock
1 cup (250ml/8 fl.oz) dry white wine
washed spinach to pan, cook, stirring, until
just wilted; drain well, cool. Combine spinach
and cheese in bowl.
pocket in side of chicken, fill with Spinach
mixture; secure with toothpicks.
oil in pan, add chicken, cook until browned.
in sauce, simmer, covered, 25 minutes.
in cream and parsley, stir until heated through.
butter in pan, add flour, stir over heat until
from heat, gradually stir in stock and wine,
stir over heat until sauce boils and thickens.
you would like to visit Martin's own website click